Mini Chicken Pot Pies

Kyle loves Chicken Pot Pie, but I have never cooked it for him. I found this recipe for Mini Pot Pies and decided this would be perfect. We could eat what we wanted and then freeze the rest for a day when we just needed to grab something on the go.

Ingredients: (For the Filling)

1 Tbsp. Vegetable Oil

1 lb. boneless skinless Chicken breasts (cut into bite size pieces)

1 medium Onion, chopped

1/2 cup Chicken broth

1 cup frozen Peas & Carrots (mine also had corn)

1/2 tsp. Kosher Salt

1/4 tsp. Black Pepper

1/4 tsp. ground Thyme

1 cup shredded Cheddar Cheese

For the crust:

3/4 cup Bisquick

3/4 cup Whole Milk

2 large Eggs

Preparations:

1. Preheat oven to 375F
2. Spray muffin pan with cooking spray
3. Heat vegetable oil in a skillet over medium-high heat
4. Add bite size chicken pieces and cook until no longer pink inside
5. Add onion and chicken broth (bring to a simmer)
6. Add frozen vegetables, salt, pepper and thyme
7. Heat until warmed through
8. Remove from heat and let cool for about 5 minutes then stir in cheese
9. In a medium bowl, combine bisquick-milk-eggs and whisk
10. Spoon a Tbsp. of mixture into each muffin cup
11. Top with about 1/4 cup of chicken mixture
12. Spoon another Tbsp. of bisquick mixture onto chicken mixture

• Bake 25-30 minutes or until golden brown

It is best to let these sit in the pan for 5 minutes after coming out of the oven and then cool another 10 minutes after you remove them from the pan.